Mediterranean Vegetable Ratatouille With Eggs Recipe

About this recipe

A hearty Mediterranean vegetable stew featuring eggplant, zucchini, and tomatoes, enriched with eggs for a satisfying dinner option. Perfect for solution seekers looking for a quick and nutritious meal.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1kg 1kg Green Pepper
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 30G & 80 Ml Ladolea Set Of 2 Greek Fleur De Sel Sea Salt & Extra Virgin Olive Oil, 30G & 80Ml
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• - Tata Salt

Instructions

1. 1. Wash and dice 1 eggplant, 2 zucchinis, 1 green pepper, and 4 tomatoes into bite-sized pieces. Finely chop 1 onion and mince 3 cloves of garlic.
2. 2. Heat 2 tablespoons of salad oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant, about 2 minutes.
3. 3. Add the diced eggplant, zucchini, and green pepper to the skillet. Stir well and cook for 5 minutes, allowing the vegetables to soften slightly.
4. 4. Stir in the diced tomatoes and 1 teaspoon of salt. Cover the skillet and let the mixture simmer over medium heat for 15 minutes, stirring occasionally.
5. 5. Crack 4 eggs directly into the skillet over the vegetable mixture. Cover and cook for an additional 5 minutes, or until the eggs are fully set.
6. 6. Serve the ratatouille hot, garnished with fresh herbs if desired, for a wholesome and flavorful dinner.